1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
1 c Unbleached Flour, Unsifted
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Vegetable Oil (Or Solid Vegetable Shortening)
1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract
Drain the pineapple, reserving 2 Tbls of the juice.
Melt the butter in a heavy 10-inch ovenproof skillet.
Stir in the brown sugar and reserved pineapple syrup, blending well.
Remove from the heat.
Arrange the pineapple slices in the sugar mixture in a balanced arrangement.
Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking powder, and salt in a large bowl.
Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes.
Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes.
Carefully pour the batter over the pineapple in the skillet, spreading evenly.
Bake in a preheated oven for 25 minutes or until the cake tests done.
Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate.
Serve this cake warm.
VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.
1 stick butter, (4 ounces)
1 1/2 cups sugar
1 can cherries and juice, [pie filling]
1 cup flour
2 tablespoons baking powder
1/2 cup milk
Melt butter in skillet; add 1/2 cup sugar and cherries with juice. Mix remaining cup of sugar, flour, baking powder and milk and spread over cherry mixture in skillet.
Bake in 350 degree F oven for 25 minutes.
Leave skillet in oven after heat is turned off and allow cobbler to get crusty.
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